Mint Paleo Gluten Free Chocolate Cake + A VIDEO
User Reviews
5
12 reviews
Excellent
Mint Paleo Gluten Free Chocolate Cake + A VIDEO
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This Mint Paleo Gluten Free Chocolate Cake combines ripe avocado for moisture, eggs for structure, and coconut and tapioca flours for gluten-free texture. Infused with peppermint extract and studded with dark chocolate pieces, it delivers minty chocolate flavor in a dense yet tender cake. The coconut milk-based ganache provides a rich topping without dairy, completing the dessert with a smooth finish.
Description
The cake batter starts by mashing ripe avocado until smooth, then beating in eggs, honey, vanilla, and peppermint extracts. When the coconut and tapioca flours, salt, and baking powder are folded in, the batter thickens. Finely chopped dark chocolate is stirred throughout to add bursts of rich cocoa flavor after baking.
After resting briefly to let the coconut flour absorb moisture, the batter is divided between two cake pans lined and greased with coconut oil, then baked until lightly golden and a toothpick comes out clean. The result is a moist cake with a subtle avocado richness and refreshing mint.
The accompanying ganache is made by gently heating full-fat coconut milk with honey, then combining with chopped dark chocolate until smooth and glossy. This dairy-free ganache spreads over the cooled cakes for a decadent topping that complements the mint and chocolate notes.
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Ingredients
For the cake:
- 1 1/2 cups avocado ripe
- 6 egg at room temperature, large
- 3/4 cup honey
- 1 tablespoon vanilla extract
- 2 1/4 teaspoons peppermint extract pure
- 3/4 cup coconut flour (66 grams) sifted
- 3/4 cup tapioca flour (90 grams)
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 6 tablespoons dark chocolate (2 ounces) very finely chopped
For the ganache:
- 6 tablespoons coconut milk full-fat
- 1 1/2 tablespoons honey
- 5 ounces dark chocolate roughly chopped
Instructions
- Preheat your oven to 350℉ and line the bottoms of 2 9.5-inch cake pans with parchment paper. Generously rub the sides with coconut oil and set aside.
- In a large bowl, mash the avocado until it's very smooth. Add in the eggs, honey, and vanilla and peppermint extracts. Beat on high speed with an electric hand mixer, until the mixture begins to thicken and lighten in color, about 2 minutes.
- Add the sifted coconut flour, tapioca flour, salt, and baking powder to the bowl. Stir in the flour. Once no flour streaks remain, beat on medium speed until the batter is smooth. Stir in the finely chopped chocolate, and let the batter stand for 10 minutes so that the coconut flour can begin absorbing the moisture.
- Divide the batter between the 2 cake pans and smooth out evenly. Bake until the edges are lightly golden brown and a toothpick inserted into the center comes out clean, about 25 minutes.
- Let the cakes cool in the pan. Once cooled, run a sharp knife along the edges of the pan, and turn out onto a wire rack to cool completely, another 15-20 minutes.
- When the cake comes out of the oven, it's a good time to start making the ganache. Whisk together the coconut milk and honey in a small saucepan set over medium-high heat. Keep the pan on the heat until the coconut milk is just about to boil (but don't let it boil!). Remove the pan from the heat, add the chopped chocolate, and let it sit in the milk for 30 seconds.
- After that, whisk until the chocolate is melted, and the mixture is smooth, and creamy. Let the ganache sit at room temperature for about 1 hour, until it begins to thicken, but is still pourable.
- Once the cake and ganache have cooled, it's time to assemble: Place one of the cake layers, bottom-side up, onto a cake pan or stand, and pour a heaping 1/4 cup of the ganache on top. Using a flat, metal spatula, spread the ganache evenly over the top of the cake. Gently place the second layer, bottom-side up, on top of the ganache and refrigerate for about 15 minutes, or until the ganache filling just sets.
- Once set, pour the remaining ganache over top of the cake and spread it out evenly, letting it drip over the sides and smooth it out with your spatula to coat the entire cake. The ganache will begin to firm up quickly, so smooth it out as fast as you can.
- Serve and enjoy!
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
124mg
(41%)
Sodium
276mg
(12%)
Potassium
601mg
(13%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
189IU
(4%)
Vitamin C
0.3mg
(0%)
Calcium
174mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 276mg | 12% |
| Potassium | 601mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 174mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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